Recreating Elegance: The Ultimate Copycat Ruth’s Chris Potatoes au Gratin
Prepare to embark on a culinary journey that captures the essence of elegance with our Copycat Ruth’s Chris Potatoes au Gratin. Elevate your dining experience by recreating the velvety, cheesy perfection of this iconic side dish from the renowned steakhouse. In this extensive guide, we will unravel the secrets to achieving the same level of decadence in your own kitchen. From selecting premium ingredients to mastering the art of layering, get ready to create a side dish that steals the spotlight.
Ingredients
For the Potatoes au Gratin:
- 4 large russet potatoes, thinly sliced
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
Preparing the Potatoes au Gratin:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
- Create Cream Mixture: In a saucepan, heat the heavy cream, whole milk, and minced garlic over medium heat until it simmers. Remove from heat and let it infuse.
- Make Roux: In a separate pan, melt the unsalted butter over medium heat. Add the flour and whisk continuously until it forms a smooth roux.
- Combine Mixtures: Gradually whisk the roux into the cream mixture until well combined. Return the pan to medium heat and stir until the mixture thickens.
- Add Cheese: Stir in the shredded cheddar and gruyere cheeses until they melt and the sauce is smooth. Season with salt and black pepper to taste.
- Layer Potatoes: Arrange a layer of thinly sliced potatoes in the greased baking dish. Pour a portion of the cheese sauce over the potatoes.
- Repeat Layers: Continue layering potatoes and cheese sauce until all the ingredients are used, ensuring the top layer is covered with cheese.
- Bake to Perfection: Cover the baking dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes or until the top is golden brown, and the potatoes are tender.
- Garnish and Serve: Sprinkle chopped fresh chives over the top before serving.
Cook Notes and Variations
- Consistent Slicing: For even cooking, use a mandoline slicer or a sharp knife to ensure consistent thickness in potato slices.
- Cheese Choices: Experiment with different cheese combinations like fontina, gouda, or parmesan to add unique flavors to the dish.
- Layering Techniques: Some prefer to layer the cheese between potato slices for a more integrated flavor, while others opt for a top layer of cheese for a crispier finish.
- Herb Infusion: Enhance the flavor profile by infusing herbs like thyme or rosemary into the cream mixture.
Keto-Friendly and Low-Carb Versions
Keto-Friendly Potatoes au Gratin:
- Cauliflower Substitute: Replace potatoes with thinly sliced cauliflower for a keto-friendly alternative.
- Almond Flour Roux: Use almond flour instead of all-purpose flour to create a keto-friendly roux.
- Keto Cheese Options: Choose keto-friendly cheeses like cheddar, mozzarella, or cream cheese to minimize carb content.
Low-Carb Potatoes au Gratin:
- Turnip or Rutabaga Replacement: Substitute potatoes with thinly sliced turnips or rutabagas for a lower-carb version.
- Coconut Flour Roux: Combine coconut flour and a small amount of xanthan gum to thicken the sauce while keeping it low-carb.
- Lower-Carb Milk Alternatives: Use unsweetened almond milk or coconut milk to reduce the carb content.
As you savor each creamy, cheesy bite of this Copycat Ruth’s Chris Potatoes au Gratin, you’ll experience a symphony of flavors that echoes the sophistication of a fine dining experience. Whether you follow the classic recipe or explore keto and low-carb adaptations, this side dish is sure to leave a lasting impression on your culinary repertoire.
So, gather your ingredients, preheat your oven, and prepare to delight your taste buds with a side dish that mirrors the elegance of Ruth’s Chris Steak House. Happy cooking!
